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Chef2Chef Recipe Club - Volume 2 Issue 97 - May 14, 2002 Automatic system commands and instructions: End of Message Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Greetings Recipe Club. So, you thought vanilla was just an ingredient in Ice Cream! We were all wrong, vanilla isn't just for dessert anymore! We have seven full meals planned for you this week, all featuring vanilla as an ingredient. And they are GOOD! Here's something for you to chew on... Some people swear that vanilla is an aphrodisiac. What do you think? Click here for the story, it's a good read. http://www.vanilla.com/html/sexandlove.html -------------------------------------------------- Vanilla's that great smelling liquid in the little brown bottle. By itself it doesn't taste nearly as good as it smells. You put it into cookies and cakes for more flavor. Almost everyone knows about and likes vanilla ice cream. These are the most familiar facts about vanilla. But what other facts are there? If you aren't sure, you're in good company, for vanilla has remained mysterious and elusive. Yet it is a flavor and fragrance that's an ingredient in more things than you can imagine. It's one of life's little pleasures that we take for granted and rarely think about - except when we need it for a recipe and it's not in the cupboard. The real truth about vanilla is that it has a remarkable story, filled with history, intrigue, passion, and piracy. It flavors your foods, beverages, and even your favorite chocolate bar. It's the secret ingredient that makes a lot of medicines go down more easily. It's in most bottles of perfume, the rubber tires on the family car, and even in house paint. Like letting the genie out of the bottle, I'm letting the secrets out of the bottle of vanilla - and into your senses. I think you'll be amazed. For even more information on vanilla than you find on these pages, I suggest that you buy The Vanilla Cookbook -- the only definitive book on the subject! I can guarantee that you'll never take your little brown bottle of extract for granted again. For the rest of the story: http://www.vanilla.com/html/facts.html -------------------------------------------------- TUESDAY Curried Chicken with Coconut and Vanilla Ingredients: 2 cups coconut milk (unsweetened) 3 tablespoons olive oil 1 onion, chopped 2 tablespoons ginger root, minced or grated 2 cloves garlic 3 tablespoons flour 1/2 teaspoon cinnamon 2 teaspoons curry powder 2teaspoons sugar 1 teaspoon pure vanilla extract 3-4 pounds chicken meat, cooked, boned, and cut into 2 inch pieces Instructions: Saute onion, ginger root, and garlic in butter and oil. Stir in flour, cinnamon, sugar and curry powder, and continue to cook gently, stirring until the sauce is thickened. Add vanilla extract. Just before serving, add chicken and adjust salt and pepper seasonings. Heat well. Serve with rice and condiments. Suggested condiments: quartered limes, toasted grated coconut, chutney, fresh pineapple, and almonds or cashews -------------------------------------------------- Vanilla.com Discover the enchanting world of vanilla and learn how everyone's favorite flavor performs culinary magic! Finely crafted recipes and tips from the Vanilla Queen and name chefs tempt both palate and imagination. Enjoy fascinating facts, lore, legends, travel information and stories about the versatile bean. The boutique offers premium vanilla extracts, beans, foods, perfumes and more. The Vanilla.COMpany provides a memorable journey into the realm of familiarity, comfort and pleasure, and offers a fresh look at an often-used and under-valued ingredient. You'll never see vanilla as plain again! http://www.vanilla.com -------------------------------------------------- Cucumber-Tomato Raita Ingredients 1 large cucumber, peeled, de-seeded and cut into small chunks 2 tomatoes, peeled (optional), and cut into small chunks 2 scallions, sliced 1 teaspoon fresh mint, thinly sliced 1 cup plain yogurt (full-fat or low-fat) 1/4 to 1/2 teaspoon pure vanilla extract Pinch of sugar Splash of lime juice Salt and pepper to taste Instructions: Mix cucumber, tomatoes and scallions in a medium bowl. Mix yogurt and balance of ingredients in a cup. Mix into cucumber/tomato mixture and then adjust seasons to taste -------------------------------------------------- CLUB MEMBERS! GET 4 COOKBOOKS FOR $1 EACH! Turn any meal into a magnificent feast with the help of world famous chefs like Julia Child and Emeril Lagasse. Learn how to make tempting treats, dazzling dinners and decadent deserts--fantastic foods that will make dining a delight! Discover a great selection of quick and easy recipes, techniques, and tips for both beginners and experts alike. Start now with 4 cookbooks for $1 each from The Good Cook. Click for details. http://html.chef2chef.net/goto.php?id=86 -------------------------------------------------- Vanilla Polenta Pound Cake Ingredients: 1 1/2 cups buttermilk 1 cup polenta (not instant) 3 1/4 cups flour 1 tablespoon baking powder 3/4 teaspoon salt 1 tablespoon Tahitian vanilla extract 12 oz unsalted butter, room temperature 1 1/2 cups sugar 3 eggs Instructions: Mix together buttermilk and polenta; let soak for 45 minutes. Preheat oven to 350 degrees. Butter and flour two 8" tube cake pans. Sift together flour, baking powder, baking soda and salt. Cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. Fold soaked polenta and dry ingredients alternately into creamed mixture, in 3 additions. Divide batter between prepared pans. Bake about 40 minutes, or until a toothpick inserted into cake comes out clean. Let cakes cool 5 minutes before turning out on a wire rack to cool. Sift vanilla powdered sugar over cakes as soon as you remove them from pans. When cakes are completely cool, sprinkle vanilla powdered sugar over them again. The cakes may now be wrapped and stored for at least four days. They can be frozen for as long as a month. If you freeze them, dust with powdered sugar again before serving. -------------------------------------------------- Shopping Lists: 2 cups coconut milk (unsweetened) Olive oil 1 onion 2 tablespoons ginger root Garlic Flour Cinnamon Curry powder Sugar Pure vanilla extract 3-4 pounds chicken meat, cooked 1 large cucumber 2 tomatoes 2 scallions Fresh mint 1 cup plain yogurt (full-fat or low-fat) Pure vanilla extract Sugar Splash of limejuice Salt and pepper to taste Buttermilk 1 cup polenta (not instant) Flour Baking powder Salt Tahitian vanilla extract Unsalted butter, room temperature Sugar 3 eggs -------------------------------------------------- CLUB MEMBERS, WIN FREE HOT STUFF! Our newest sponsor is FireBreath.com Register to win this gift crate of hot and spicy goodies by clicking the link below. Offer ends at the end of the month. You need to keep open flames away from this crate. Comes with Galena Blasting Powder BBQ Rub, Spontaneous Combustion Peanuts, Hot Sauce Harry's Dynamite Hot Sauce, and Galena Basting Sauce. http://html.chef2chef.net/goto.php?id=93 -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- SUBSCRIBE or Unsubscribe Requests: http://chef2chef.net/forms/form-entry.htm or reply to this E-Mail by typing into the SUBJECT line: remove club or subscribe club -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- LIST PURGE: We attempt to send email for 24 hours. If not successful, your address is removed. Re-subscribe if in doubt. -------------------------------------------------- |